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Instructions |
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1) Combine strawberries and 1 tablespoon sugar in medium bowl. Let stand 30 minutes to 2 hours or until sugar is dissolved, stirring occasioanlly. Set aside.
2) Place raspberries in fine-mesh sieve over medium bowl. Press raspberries through sieve with rubber spatula. Discard seeds and solids. Add 1 tablespoon sugar. stir until sugar is dissolved. Set aside.
3) Preheat oven to 325 F. Spray 8 standard (2 1/2-inch) muffin cups with nonstick cooking spray.
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4) Beat cake mix, water and egg in large bowl at low speed for 30 seconds or until moistened. Beat at medium speed for 2 minutes. Stir in lemon peel. Spoon evenly into prepared muffin cups.
5) Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.
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6) Beat cream and 1 tablespoon sugar in medium bowl at high speed until soft peaks form.
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7)Working with one at a time, split cupcake in half horizontally. Spoon about 1/4 cup strawberry filling on bottom half; drizzle with about 1 tablespoon raspberry sauce. Top with 2 tablespoons whipped cream. Cover with cupcake top. Top with 1 tablespoon whipped cream; drizzle with about 1 tablespoon raspberry sauce. Serve immediateley.
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Serving
Suggestions |
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Tip- To ensure even baking, fill empty muffin cups with 1 tablespoon water before placing in oven.
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Originally Submitted
5/28/2013
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